I love almost all types of soups and one of my very favorite’s is Chicken Tortilla Soup. When we go out to a Mexican Restaurant (or even Jason’s Deli) sometimes the Tortilla Soup is all I’ll order. A big hearty bowl of soup fills me up and I definitely don’t feel guilty because I know it’s semi-healthy.

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I love the idea of making soup in the crockpot, but many times when I have a crock pot dish on the menu, I forget to defrost the chicken, soak the beans or just didn’t get the meal started in time. Luckily this soup is super easy and can come together in under 30 minutes. (Of course, if you are able to let it simmer a bit longer it tastes even better!)

With this soup, you can use canned/frozen ingredients (which I do sometimes,) or you can use your own homemade chicken broth, beans and leftover chicken. Whatever you have on hand… (For todays version, I used leftover chicken fajita meat, store-bought chicken broth, one can of beans and the last baggie of black beans I had in my freezer.)

My daughter is a much more adventurous eater than my 7-year-old son, and she loves soup too. When I told her we were having soup for dinner, her little face lit up and she said, “Soup? I love soup! Of course, this is not the reaction I got from my 7 yr old son, but after I made him taste it, he changed his mind pretty quick and polished off his bowl!

I hope your family enjoys this recipe too!

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Instructions

In a large saucepan, heat oil over medium. Saute garlic and onions about 3 minutes. Add pre-cooked chicken, chili powder and cumin and cook another minute or so.

Add tomatoes (with juice), beans, broth, corn, diced chilies, lime juice and 1 cup water to the pan; season with salt and pepper.

Bring soup to a boil and reduce to a simmer. Add broken up tortillas and cook until tortillas have dissolved (5 to 10 minutes). You can serve the soup now or simmer over low heat for up to 30 minutes to allow the flavors to merge a bit more.

Love this! Now if only I could get the rest of the people in the house to eat it as well! I love Chicken Tortilla soup myself. Found you at the Create and Inspire Linky and I'm now a new fan and follower 🙂

Oh my gosh, just yesterday I had a bowl of tortilla soup at a restaurant and commented to my husband that we need to make more of it at home. Then this! Its fate! Serendipity! Divine by Design! really though, this looks amazing and so simple- If you have a minute, I'd love for you to link up to Sweet Sharing Monday –

I'm always looking for a new yummy soup. This looks delishious! I co-host a link party every week (double the exposure for you!). It's called tip-toe thru tuesday and is running right now. I would love to have you come party with us, if you have time!

Always love soups in the fall and have made several tortilla soups over the years but a "quick" and "easy" are words that definitely make me want to try this one. Thanks for sharing! I'd love to have you link this us to Titus 2 Tuesday this week on Kathy

If you want to do this in the crock pot and use uncooked chicken, I recommend:Cutting the chicken into bite sized chunks and combining everything in the crock pot except the corn and the tortillas. Cook on cook on low 6 to 8 hours or on high about 4 hours. Add the tortillas and corn in the last hour of cooking.

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